Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Mushroom and Rice Casserole There is nothing to say about this but quick, easy and very good! I got this recipe from a church cookbook about 30 years ago, and it has been a family favorite ever since.

Ingredients Nutrition

Directions

  1. melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
  2. then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
  3. place mixture into a covered casserole dish.
  4. add consomme`.
  5. drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
  6. uncover and mix the mushrooms and fluff the rice.
  7. Then serve!
Most Helpful

5 5

I used baby bellas and loved the earthy full bodied flavor of the finished dish. Yum! Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef.

5 5

Easy and delicious. I used portabella mushrooms as my choice and half the recipe as there was only the 2 of us. :)

5 5

I LOVE this casserole, my mother made this all time while we were growing up. We called it "Rice a Roni" even tho there's no Roni in it. I still make it today and its always good!